Recipe

Crowd-Pleasing Broccoli Cheese Soup

Creamy, dreamy broccoli cheddar soup with real cheese flavor, tender broccoli, and a silky, café-style base that actually clings to a spoon without turning gritty.

By Matt Campbell

•

4.8

A steaming bowl of creamy broccoli cheese soup with cheddar melted on top and broccoli florets visible, sitting on a wooden table with a spoon beside it

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This broccoli cheddar soup is the cozy classic, just done right: a glossy, cheddar-forward base that clings to a spoon, plus broccoli that stays bright and tender instead of fading into army-soft.

The method is simple and forgiving. A quick roux gives you that café-style thickness, warm milk keeps the texture silky, and a little Dijon makes the cheese taste louder without turning it into mustard soup. The only real rule is this: once the cheese goes in, keep the heat low so it melts smooth and stays that way.

A pot of broccoli cheese soup simmering on a stovetop with a wooden spoon stirring

Why It Works

Silky, not grainy: We keep the heat gentle once the cheese goes in so it melts into the soup instead of clumping.
Actually thick: A slightly stronger roux means you get that spoon-clingy, café-style texture the description promises.
Broccoli that stays green: The florets go in near the end so they do not turn soft and dull.
Big flavor, simple moves: Onion, garlic, and a splash of Dijon plus hot sauce make it taste like you worked harder than you did.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator: Cool the soup quickly, then store in airtight containers for up to 4 days. (Tip: shallow containers cool faster and keep the texture nicer.)

Freezer: You can freeze it for up to 2 months, but dairy soups can separate a bit. It still tastes great, just whisk well when reheating. Freeze in portions so you can thaw only what you need.

Reheat: Warm gently on the stovetop over medium-low heat, stirring often. If it looks too thick, loosen with a splash of milk or broth. Avoid a hard boil or the cheese can get moody and grainy.

Make-ahead move: If you know you are freezing it, stop before adding the cheese. Freeze the base, then reheat and add cheese fresh for the smoothest finish.

Common Questions

Why did my broccoli cheese soup turn grainy?

Usually it is heat. Cheese does not love boiling. Keep the soup at a gentle simmer, turn the heat to low, then add the cheese in handfuls while stirring. Also, use freshly shredded cheddar if you can. Pre-shredded cheese often has anti-caking agents that can mess with meltiness.

Can I make this without heavy cream?

Yes. The soup is already plenty creamy from the roux and milk. You can skip the cream entirely, or swap it for more whole milk. Evaporated milk also works if you want extra body without adding cream.

Can I use frozen broccoli?

Absolutely. Add it straight from frozen, but expect it to cook faster and soften more. If you like more texture, stir it in near the end and keep the simmer gentle.

How do I make it thicker?

This version is already spoon-clingy, but you have options. Let it simmer a few extra minutes to reduce, or mash some of the broccoli and carrots against the side of the pot. If you want it extra thick, whisk 1 tablespoon flour into 2 tablespoons softened butter to make a quick paste, then stir it in and simmer 3 to 4 minutes before adding the cheese.

How do I make it gluten-free?

Skip the flour roux and thicken with a cornstarch slurry instead: whisk 3 tablespoons cornstarch with 3 tablespoons cold milk, then stir into the simmering soup and cook 2 minutes before adding cheese. (If you like it very thick, use 4 tablespoons.)

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy-bottom pot or Dutch oven (5 to 6 quarts)
Chef’s knife and cutting board
Box grater (for shredding cheddar)
Whisk
Wooden spoon or silicone spatula
Immersion blender (optional, for a smoother texture)
Ladle

I started making broccoli cheese soup as a “please everyone” dinner, and it turned into my secret weapon. It is the meal that makes the kitchen smell like you have your life together, even if your sink is full of lunch dishes and you are wearing the same hoodie you cooked breakfast in. The first time I nailed the texture, smooth base with broccoli still having a little bite, I knew it was going into permanent rotation. Now I treat it like a choose-your-own-adventure: extra sharp cheddar when I want attitude, a pinch of smoked paprika when I want cozy, and always a little Dijon because it makes the cheese taste louder without yelling.

Crowd-Pleasing Broccoli Cheese Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 6

Ingredients

6 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely diced (about 1 cup)
2 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika (optional, but excellent)
1/4 teaspoon cayenne or a few dashes hot sauce (optional)
6 tablespoons all-purpose flour
3 cups low-sodium chicken broth (or vegetable broth)
2 1/2 cups whole milk, warmed (microwave 45 to 60 seconds)
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce (optional)
4 cups broccoli florets, chopped into bite-size pieces (fresh or frozen)
2 cups sharp cheddar cheese, freshly shredded (about 8 ounces)
1/2 cup heavy cream (optional for extra richness)

For serving (optional): extra shredded cheddar, croutons, chopped chives, or a squeeze of lemon to wake it up.

Instructions

Sauté the base. In a large pot over medium heat, melt the butter. Add the onion and carrots and cook 6 to 8 minutes, stirring occasionally, until softened and sweet. Add the garlic and cook 30 seconds, just until fragrant.
Build the roux. Stir in the salt, pepper, paprika, and cayenne if using. Sprinkle in the flour and stir constantly for 1 to 2 minutes. You are cooking off the raw flour taste, not trying to brown it.
Whisk in liquids. Slowly whisk in the broth, scraping up anything stuck to the bottom. Then whisk in the warmed milk. Add Dijon and Worcestershire if using. Bring to a gentle simmer and cook 5 to 7 minutes, stirring often, until noticeably thickened and glossy.
Add broccoli. Stir in the broccoli and simmer 6 to 10 minutes, until tender but still bright. (Frozen broccoli often needs less time.)
Choose your texture. For a smoother soup, use an immersion blender to blend a few quick pulses right in the pot. Keep some florets intact so it still feels like broccoli cheese soup, not green cheese sauce.
Melt in the cheese. Turn the heat to low. Add the cheddar a handful at a time, stirring until each addition melts before adding more. Do not boil.
Finish and taste. Stir in the heavy cream if using. Taste and adjust with more salt, pepper, or hot sauce. If it needs brightness, add a tiny squeeze of lemon right before serving.
Serve. Ladle into bowls and top with extra cheddar, chives, or croutons. Serve with grilled cheese or crusty bread for peak comfort.

A ladle pouring creamy broccoli cheese soup into a bowl with cheddar on top

Nutrition information is estimated.

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